Lasagne

Method

1. Chop 40 g of onion, 25 g of carrot and 20 g of celery as finely as you can. Warm 1 tsp of olive oil in a small heavy pan over a low-medium heat and sweat the soffritto for 8 minutes, stirring, until soft and sweet but not coloured.
2. Raise the heat to medium-high, add 100 g of beef mince and break it up with a wooden spoon. Fry for 6-7 minutes until no pink remains and the meat has caught a little colour on the base of the pan. Season with a pinch of salt and a good grind of black pepper.
3. Pour in 40 ml of red wine and let it bubble for 2-3 minutes until the sharp smell has gone. Stir in 100 g of chopped tomatoes and a splash of water, bring to a murmur, then cover and simmer on the lowest heat for 75 minutes, stirring every 15 minutes and loosening with a little water if it tightens. The finished ragù should be glossy and thick, not soupy.